Southern Squash

By Jen Smallwood
July 2, 2014
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Author Notes: my mom's recipe - squash with an attitude....Jen Smallwood

Serves: 6

  • 1 1/2 pounds Summer Squash, diced (zucchini & yellow
  • 1 medium Onion, chopped
  • 2 tablespoons Butter
  • 1 ounce (4oz) Can Diced Green Chilies, optional
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 1/2 cups Shedded Monterey Jack Cheese
  • 1 Egg
  • 1 cup Cottage Cheese
  • 2 tablespoons Chopped Parsley
  • 1 tablespoon Chopped Chives, optional
  • 1/2 cup Grated Parmesan Cheese
  1. Place squash, onion and butter in a big enough saucepan and saute until tender; but still crisp. Fold in chilies, flour, salt and pepper. Place in a greased 2-quart baking dish; sprinkle with Monterey cheese. Combine egg, cottage cheese, parsley and chives. Layer over Monterey cheese, sprinkle with Parmesan. Bake uncovered at 400 degrees for 25-30 minutes until heated through.
  2. (I Have Used a Combination of Pepper Jack, cheddar and monterey, with great results)

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